Bring 6 quarts of water to boil in a stock pot. Break the pasta in half, and cook according to package directions, stopping 1 minute before the pasta is fully cooked (it should be al dente).

While the water is coming to a boil, combine the artichoke hearts and slow-roasted tomatoes in a mixing bowl, along with any oil from the tomatoes. Stir well and set aside. Prepare the remaining ingredients.

WHEN THE PASTA GOES INTO THE POT, start the sauce: In a very large nonstick frying pan over medium heat, add the oil and onion. Sauté until the onion is translucent, 1-2 minutes. Pour in the artichoke heart-tomato mixture (if you're using sun-dried tomatoes, also add the garlic and thyme), and the red pepper flakes. Cook for 1 minute, then add the wine, yogurt and mayonnaise. Stir vigorously to incorporate all of the ingredients into a smooth sauce.

Add the shrimp. Cook, stirring occasionally, for 2 minutes, until the shrimp is just turning pink. Mix in the black pepper, to taste, and the parsley.

At this point the pasta should be al dente. Drain it from the pot (reserve 1/2 cup of the pasta cooking water) and, with the water still clinging to it, add to the sauce pan. Stir for 1-2 minutes, to incorporate all of the sauce onto the pasta and finish cooking the shrimp. If there doesn't seem to be enough sauce to coat the pasta, add the reserved pasta cooking water. When the pasta and shrimp are cooked, add half of the Parmigiano-Reggiano, and give a final toss to bring everything together.